Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: DPN on September 09, 2012, 04:59 PM
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Hello CRO :D
id like to thank all those who have donated to this site and helped me create my best curries ever!
This Madras is based (kinda loosely) on Cory ander's madras... i add some mango chutney, methi leaves and some mr naga - i love this stuff ;) maybe a couple modest teaspoons. ill add freshly ground cumin and coriander seeds and a few green chillis, when initially frying my finely chopped onion. i use a few tablespoons of the most expensive butter i can find, it has a lovely orange colour! ;D
i prefer the boneless chicken thighs, which i marinated with a tikka like recipe...
kashmiri - 2 dryed whole chillis, deseeded
cumin seed - 2 teaspoons (crushed)
coriander seed - 2 teasoons (crushed)
mr naga - heaped teaspoon :P
dark mustard - heaped teaspoon (paste not seed)
chopped coriander - heaped teaspoon
garlic/ginger paste - 2 teaspoons (gently simmered in ghee & butter)
Ghee & butter - tablespoon.
melt the ghee & butter, gently fry garlic/ginger for a minute, then add all the other ingredients turn off heat, add meat while oil is still warm/liquid. marinade over night.
i chop up a few medium sized onions, as fine as i can, so there almost translucent, i fry this first until golden, i add fresh tomatoes too. This buttery gloop eventually melts down and makes a nice thick sauce :) i got this tip from a video on youtube (leviteshi), thanks mate for all the good tips.
i use fresh lemon wedges that get sqeezed and stirred into the mix, none of that cif stuff for me thanks lol.
ive learned not to add too much base at a time and let things roast in the pan.
the bbq really adds that lovely smokey taste, used some small cherry logs... really enjoyed this one, would be happy if i was served this in a restaurant :P
(http://www.curry-recipes.co.uk/imagehost/pics/d923d2a111755a0bc905753f053162a3.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f2ad36348adc49871f242e511b9aae32.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f2ff2f8185d337a8ea8e6d5a5ab102f6.jpg)
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i sliced the chicken in half and added this to my onion paste, let things roast a bit.... i think the chicken was just about cooked, which is fine as it will carry on cooking in the pan.
(http://www.curry-recipes.co.uk/imagehost/pics/605f9e74efc018e4799f5e268226d13e.jpg)
Adding the base sauce, little bit at a time... probably added 2 big laddels altogether
(http://www.curry-recipes.co.uk/imagehost/pics/ffe41ae208d6ae85882160295afd2045.jpg)
the finished result ;D its got heat but not overly hot, i think it was just right! need to learn how to cook some pilau rice lol, getting bored of wild rice... and maybe needs a nan bread too to clean the plate!
(http://www.curry-recipes.co.uk/imagehost/pics/0e0fbc1057a40c6faa3994923676e29d.jpg)
thanks again CRO hope you enjoy the pics.... will do my lamb dhansak recipe soon.
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I think this is one of those 'madrases' where I object to the use of the name based on the inclusion of certain ingredients. >:(
That said it certainly looks mouthwateringly good and I can only imagine (never having tried it) how good that barbequed chicken must taste in the sauce. Nice! ;)
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i guess its not really a madras but i didnt know what else to call it lol....
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i guess its not really a madras but i didnt know what else to call it lol....
How about a Naga Makhani or Naga Makanwhala, based on the use of naga paste and butter?